Reviews by BodiesLexus:

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This is the same recipe as La Cervesa de los Muertes, a brown ale, but this one is made with Belgian yeast instead.Poured into tulip; murky brown in the glass with no head (screwtop growler traveled in a car for a bit, so some loss of carbonation is expected) and a thin ring of bubbles. After refreshing my glass Moroccan tea-style, I was able to create a thin head of brown bubbles that faded like soda. Smell is darker caramel and roasted malt, with a good amount of fermented fruit and clove spice aroma from the belgian yeast. The belgian aromas blend really well with the brown malt. Taste is very smooth; dark caramel and roasted malt (but not bitter) blends together and moves smoothly into the belgian yeast flavors of fermented fruit, raisins, and clove. No bitterness at all really to speak of, except for a slight pinch at the end that helps clean up the finish. Mouthfeel is very smooth and surprisingly full, a bit sticky. Overall, this is a very tasty beer. The belgian yeast adds a lot of interesting flavors that blend very well with the flavors of a brown ale. I'm not usually a fan of brown ales, or belgian beers for that matter...I guess it takes two things I don't like to make something I do.